My friend Katherine made a batch of these easy lentil burgers for me and they are so delicious! Hands down the most delicious tasting healthy food I’ve had in months. They have a similar taste and texture to falafel and are served with a zesty yogurt dipping sauce. Best of all, you can make a big batch and freeze whatever you don’t eat that day! I take mine out of the freezer a few hours before I want to eat them.
The recipe below initially came from on Martha Stewart. We have tons more easy and frugal recipes.
- 3/4 cup lentils, picked over and rinsed
- 3/4 cup walnuts
- 1/3 cup plain dried breadcrumbs
- 3 garlic cloves (or more to taste) coarsely chopped or pressed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2-1 teaspoon red pepper flakes
- Course salt and fresh ground pepper
- 4 tablespoons olive oil
- 1 large egg
Preheat oven to 350°F. Place the lentils in a small saucepan and cover with 1 inch of water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender but still holding their shape, about 15-20 minutes. Drain well and cool.
Meanwhile, spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened, about 10 minutes. Let cool. (I’ve also done this in a saucepan on the stove and also in a toaster oven when my oven was broken for 2 weeks!)
In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Process until finely ground.
Add the lentils and 1 tablespoon of oil. Pulse until coarsely chopped. (Some lentils should remain whole).
In a large bowl, whisk the egg. Add the lentil mixture and mix well. Divide into 4 equal-sized parts. Roll into balls and flatten with your palms into 3/4-inch-thick patties.
Heat the remaining 3 tablespoons oil in a large nonstick skillet. Add the burgers and cook over medium-low heat until crisp and browned, gently flip the burgers, 8 to 10 minutes each side. Transfer to a paper-towel-lined plate to drain. Serve with creamy cilantro sauce and tomato slices.
3/4 cup plain yogurt
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice